Ingredients :
- 18 large jalapeño peppers
- 1 cup finely diced onions
- 1 tsp finely diced garlic
- 1 lb fresh chorizo, casings removed
- 4 oz shredded four cheese blend
- 2 tbsp cream cheese, softened
- 1 Tbs. oil
- Salt and pepper to taste
Method :
- Cut 1/4 inch off the top of the pepper and use a thin knife to remove the seeds and ribs from the peppers, if using a roaster or some kind of an apparatus to keep the peppers vertical.
- If not, make an opening on one side of the pepper by cutting a slice of skin off. Scoop out the veins and seeds from the inside.
- In a pan, heat the oil and saute the onions till soft. Season with salt and pepper.
- Add the garlic ad chorizo, and crumble the sausage with the back of a wooden spoon.
- Stir fry for about 8 minutes till the sausage is cooked through. Transfer the mixture to a paper towel lined plate and let it cool down.
- Once the sausage mixture is cooled down, mix it with softened cream cheese and the four cheese blend and stir to combine. Stuff the center of each pepper using your fingers to press down the stuffing to fit as much as you can into each pepper.
- Place the filled peppers upright in the roaster, or lay them flat on a foil lined roasting tray.
- These can be grilled in a covered grill or roasted in the oven.
- I roasted these in the oven, for about 20-25 minutes , pre-heated to 400F. Roast or grill till the peppers are tender.
- Serve hot.
